Turn the dough out onto your work surface, and roll the dough out into a large rectangle, about 20 by 10 inches.

Brush the dough with half of your butter, then sprinkle the filling over the butter and press down on it lightly, being sure to leave a ¼-inch perimeter around your dough so that all the filling doesn’t fall out as you roll it up.

Use the palms of your hands to roll the dough up on its long side as tightly as you can without tearing the dough.

Place it seam side down, then slice the roll into 1.5 to 2-inch rolls.

Place one roll in the center of your cake pan, then the rest circling around it. You will be able to fit 13 rolls in the spring form pan.

Brush the rolls with the remaining melted butter, cover with plastic wrap, and set aside until they have almost doubled in size, about 1 hour.

When you are ready to bake, preheat your oven to 350 degrees F.

Bake the rolls for about 30 minutes, until the tops are lightly browned.

Prepare the icing while the rolls bake so that you can drizzle it over the warm cinnamon

For The Icing:

In the bowl of your mixer, beat the cream cheese and milk on medium speed until the mixture is free of any clumps.